Mary’s Celebratory Giants Game Night Chili

Let's Cook

1. Step 1.

   Preheat a large slow cooker according to the manufacturer's instructions.

2. Step 2.

   Sauté the ground beef, sausage, and turkey in batches in a large skillet over medium-high heat, seasoning each batch with salt, black pepper, and chili powder to taste. Cook until browned, about 5-7 minutes per batch, breaking up the meat with a spoon. Do not overcrowd the pan to ensure browning rather than steaming.

3. Step 3.

   After browning the last batch of meat, drain most of the fat from the skillet, leaving about 1 tablespoon. Add the diced onion and sauté over medium heat until softened, about 3-4 minutes. Pour in a small amount of the beer (about 1/4 cup) and scrape up any browned bits from the bottom of the pan to deglaze.

4. Step 4.

   Transfer all the cooked meat, sautéed onions, crushed tomatoes, diced tomatoes with jalapeño and onion, and the rinsed beans to the slow cooker. Add the remaining beer (about 3/4 cup), 2 teaspoons chili powder, 1 teaspoon cumin, a very small pinch of cinnamon, a shake or two of garlic powder, and black pepper to taste. Stir well to combine.

5. Step 5.

   Cover and cook on high for 4 hours. After 4 hours, stir the chili well. Reduce the slow cooker setting to low. Taste and adjust seasoning with additional salt, pepper, chili powder, or a few crushed red pepper flakes if desired.

6. Step 6.

   Let the chili cook on low for 2 more hours. After 2 hours, turn off the slow cooker or set to warm until ready to serve. If the chili is too liquid, stir in a scant amount of seasoned bread crumbs to thicken.

7. Step 7.

   Serve the chili in bowls with bowls of shredded cheddar cheese, sliced red onion, sour cream, and warm tortilla chips on the side.